Steamed Taiwanese Fish with Ginger and Soy

By AislePrompt Editorial · Published 2026-06-28 · Updated 2026-06-28

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Delicate white fish steamed with julienned ginger and scallions, drizzled with a savory soy sauce, highlighting fresh natural flavors. This Chinese-inspired seafood recipe, ready in about 25 minutes, pairs ginger, julienned, scallions, julienned, soy sauce for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 230 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 15 min Serves 2 Chinese cuisine 230 cal/serving

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Ingredients

1 (about 500 g) whole white fish (e.g., tilapia), cleaned
3 tbsp ginger, julienned
3 stalks scallions, julienned
3 tbsp soy sauce
2 tbsp vegetable oil
1/2 tsp salt
1/4 tsp white pepper

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Instructions

Step 1: Rinse 1 whole cleaned white fish (about 500 g) and pat dry. Score both sides with 3 diagonal cuts. Sprinkle 1/2 tsp salt and 1/4 tsp white pepper evenly over the fish.
Step 2: Arrange 2 tbsp julienned ginger and 2 tbsp julienned scallions inside the cavity and on top of the fish.
Step 3: Place the fish on a heatproof plate and steam over boiling water for 8-10 minutes until the flesh is opaque and flakes easily.
Step 4: While fish steams, heat 2 tbsp vegetable oil in a small pan until hot but not smoking. Mix 3 tbsp soy sauce with remaining 1 tbsp ginger and 1 tbsp scallions.
Step 5: Remove fish from steamer, drizzle with soy sauce mixture, then pour hot oil over the top to sizzle the garnishes. Serve immediately.